Easy and sweet, this frosting is made with just three ingredients: powdered sugar, milk, and vanilla extract.
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 1/2 teaspoons milk, or as needed
Combine the powdered sugar, vanilla extract, and half the milk in a mixing bowl. Stir until smooth. Add additional milk as needed to get the desired spreading consistency.
The easy icing can be used to frost cakes, cupcakes, or cookies.
Sift the powdered sugar before using to avoid lumps in the icing.
Mix the icing until it's completely smooth for the best texture.
If using for a glaze, apply while the icing is slightly warm for a thinner coat.
For a richer flavor, you can add a small amount of melted butter.
Test the icing on a small area first to ensure it's the right consistency.
Use a whisk or electric mixer for a smoother, fluffier icing.
Store any unused icing in the refrigerator and let it come to room temperature before using again.
If the icing hardens in the refrigerator, gently reheat it in a microwave for a few seconds.
Be cautious with the amount of liquid added; it's easier to thin the icing than to thicken it.
Experiment with different extracts and flavorings to pair the icing with various desserts.
Yes, you can use any type of milk, including whole, skim, almond, soy, or coconut milk. The type of milk may slightly alter the flavor and consistency.
Adjust the consistency by adding more powdered sugar to thicken it or more milk to thin it out.
Yes, you can add a few drops of food coloring to achieve the desired color. Gel food coloring provides vibrant colors without thinning the icing too much.
You can use almond extract, lemon juice, or other flavorings in place of vanilla extract.
This icing can last up to a week when stored in an airtight container in the refrigerator. Bring it to room temperature and stir well before using.
This icing is generally too thin for detailed piping. For piping, you may need to thicken it with more powdered sugar.
If the icing is too sweet, add a pinch of salt to balance the flavors.
It's best to let baked goods cool completely before icing to prevent the icing from melting.
For a shinier appearance, you can add a small amount of corn syrup to the icing.
Yes, the recipe can be easily doubled or tripled for larger batches.
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reviews & comments
May 21, 2018
Far too runny... and it was top sweet!!!
January 13, 2014
Easy indeed! This frosting is best for cookies or cakes in a pan. All I had were cupcakes to frost and it sort of wilted a little when I tried to pile it too high.
August 25, 2012
Great recipe! But I recommend doubling it!
December 25, 2011
I used this recipe to glaze a 7-up cake and i thought it was really good!